Small Batch (1 Cup)
- 2 teaspoons baking powder
- 1 cup plain flour all purpose flour
Large Batch (4 Cups)
- 8 teaspoons baking powder
- 4 cups plain flour all purpose flour
RECIPE NOTES
Self raising flour and self rising flour are not the same - my recipe teaches you how to make the UK/Australian/NZ variety of self raising flour using plain (all purpose) flour and baking powder.
Measuring a level teaspoon - It's important to ensure that you use a level (not heaped) teaspoon when measuring baking powder. To correctly measure a teaspoon of baking powder, shake or stir the container first then take a slightly heaped scoop. Use a knife or flat edge of a container to level off the powder.
Making a larger quantity or bulk batch - ensure that you maintain the ratio of 2 teaspoons of baking powder to every 1 cup / 150g / 6 oz of plain (all purpose) flour.
Sifting - it's important to sift the baking powder and plain flour together to ensure the leavening agent is evenly dispersed.
Storing - Store self raising flour in an airtight container in a cool, dry place. It's best to use self-raising flour within 1 year.
Calories: 459kcal | Carbohydrates: 97g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 538mg | Fiber: 3g | Sugar: 1g | Calcium: 192mg | Iron: 6mg